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Easter Bunny Butt Sugar Cookies

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  • Author: Emily Smith
  • Yield: 12 1x


Give traditional sugar cookies a twist with an adorable Easter theme.


  • 3 cups flour (or cup for cup gluten-free all-purpose flour to make GF)
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 cup butter, softened
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400F and grease 3 baking sheets. In a mixing bowl sift flour, soda, and tartar. Cut in butter until mixture forms small balls (like peas). In a separate mixing bowl, beat eggs, sugar, and vanilla – add to the dry mixture. Refrigerate the dough for 30 minutes or until firm. Roll out to 1/2 inch thick (thinner if desired) on a clean, floured surface and cut using bunny-shaped cookie cutters. Place cookies on baking sheet, bake at 400F for 5 minutes. Remove and cool completely before icing.

Royal Icing

  1. 450 grams icing sugar
  2. 2 large egg whites (or 5 tablespoons meringue powder)
  3. water
  4. In the bowl of an electric mixer combine sugar and egg whites. Mix on low speed and slowly add in about 1/2 cup of water. Blend until smooth. Transfer to piping bag to decorate with tip of your choice.


  • Depending on cookie cutter size, this recipe makes 12 large bunny cookies (including paws and tails). Otherwise, makes about 4 dozen regular-sized cookies.